I am starting to play with different cake recipes. One of my books features a sponge cake recipe. Unfortunately, it says that it can be stored for a day. Is this true? Also, is this a versatile cake, or would you only use it for certain things? Finally, if you have a tried and true sponge cake recipe, please share.

Sponge cakes do stale quickly. You can freeze what you can't eat, successfully. Or you can try refreshing with a flavored simple sugar syrup.

More info on foam cakes:

http://www.answers.com/topic/sponge-cake#after_ad2

http://joyofcakes.com/CakeMaking.html

The chiffon is a little easier to make:

http://cakecentral.com/cake-decorating-ftopict-51672-chiffon.html

http://cakecentral.com/cake-decorating-ftopict-18923-chiffon.html

HTH

The traditional 'sponge' cake I make can easily be converted to different size pans by using the the following method:

Fill your pans to the top using cups of water, for each 2 cups of water use the following (if it ends up being an odd number, round up, not down - so if a pan takes 5 cups, use the formula for 6 cups, you can always level the top after baking):

2oz butter, soft
2oz fine sugar
2oz self-rising flour
1 large egg, room temp
1 tbsp milk
1 tsp vanilla

Beat vanilla, butter & sugar until light and fluffy, add egg and beat again, then add flour and finish by adding the milk. Pour into your LINED tin and bake at 350 until done.